Trim any excess fat from the 4 boneless pork chops. Filet each chop in half. Cover the pork with cling wrap and pound out with a meat tenderizer. Flip and repeat

Remove the stem and gills from 1 large portabella mushroom. Slice the cap and then give it a dice along with 4 garlic cloves. Heat 2 tablespoons of olive oil in a pan over medium heat. Add in the mushrooms and garlic. Saute for 3-4 minutes

Add in one 10 ounce package of frozen spinach (thawed and drained) along with 1/2 teaspoon each of kosher salt, ground black pepper and crushed red pepper flakes. Cook another 3-4 minutes then remove to a bowl and allow it to cool

Once the spinach mixture is cool fold in 3/4 cup of ricotta cheese and 1/4 cup of grated parmesan cheese. Place the pork cutlets onto a sheet pan and put a tablespoon of the spinach mixture on each one. Use the back of the spoon to spread the mixture out over the pork. Add more mixture as needed until the cutlet is covered

Next add in a slice of fresh mozzeralla to the center of each piece of pork. Starting at the thinner end of the cutlet roll it in towards the wider side. Repeat until they are all rolled

In a bowl whisk together 3 eggs and 1/4 cup of milk. Coat the involtini in the egg wash then roll it in the breadcrumbs until entirely coated. Repeat until they are all coated

Add about 2 inches of olive oil to a pan. Heat it until a pinch of breadcrumb sizzles when added to it. Add as many involtini to the pan as will fit without overcrowding them. Cook 6-8 minutes while turning them to ensure even cooking. Remove to a rack to allow the excess oil to drip off. Sprinkle each one with some kosher salt. Repeat with any remaining involtini until they are all cooked. Allow them to rest a few minutes before serving